Bacon wrapped shrimp makes an easy low-carb 30-minute family dinner or a great appetizer for guests.
Dip your shrimp into zingy remoulade sauce for a bite-sized flavor explosion!
Guess how many recipes there are on Google?
I ran into a couple of moms while getting a coffee at the soccer field last weekend. They were talking about searching for a recipe on google for dinner that night, as you do.
Google is the world’s biggest recipe book, where every type of recipe you could imagine is at your fingertips.
Just for fun, I googled the word “recipes” and guess how many results came up?
Do you suffer from this type of overwhelm?
Finding recipes and meals to cook takes up a lot of our mental bandwidth.
It’s fun to try new recipes, especially when there are so many mouthwatering recipes popping up in our Facebook feeds. But which to choose? You’ve also got to filter out the ketogenic recipes from the paleo and the gluten-free recipes.
I know I want recipes and meal plans that suit my tastes and busy family life. My hope is that you find this website to be a friendly, little corner of the internet that supports your goals with simple, delicious 30-minute recipes. Like this bacon wrapped shrimp.
Three ways to narrow things down
To fight the recipe overwhelm, I have a few methods:
1. Free 30-Minute Low-carb Challenge – for meal plans and recipes
If you haven’t taken our 30-Minute Low-Carb Challenge, sign up today! This free 10-day program takes away the overwhelm by providing a structured program with a small selection of keto recipes (less than 10g net carbs) to choose from. It gives you options….but not too many.
2. Low-Carb Recipe eBooks & Paperbacks
I love using the recipe collection by the Tasteaholics called Keto-in-5.
Their recipes fit perfectly with the philosophy at Appetite For Energy of ease and simplicity and in fact we shared one of our favorite (and quickest) recipes on their site for these delicious Cucumber Bites:
- 5 ingredients or less
- 5 easy steps
- 5g net carbs or less
Four recipe books are available, one for Breakfast, Lunch, Dinner and Dessert. They are also available as a discounted bundle.
Check out one of my favorite recipes from Dessert-in-5 : Low-Carb Chocolate Peanut Butter Cups
If you think recipes books are expensive, think about what else you’ve spent $35 on recently. Last week, I sent my son to swimming squad armed with money to buy some new goggles. He buys a pair for $37! For goggles! NOT gold plated, NOT aerodynamic-shave-3-milliseconds-off-your-50m-freestyle-time, just regular goggles!
For less than the price of swimming goggles, you can get 120 low-carb recipes, it’s a no-brainer!
If you’re not sure whether to spend money on yourself and your health, think of something outrageous that you’ve spent money on recently and received very little value from. Take pleasure in buying something genuinely useful, for yourself, that contributes to your health and well-being.
3. Weekly Meal Plans
This is my final suggestion for how to reduce the overwhelm when you are starting out on a ketogenic or low-carb diet.
Low-carb weekly meal plans can be purchased for very little money and take all the searching and guess-work out of it for you. You will be sent an email each week with a meal plan, recipes and shopping list. All you need to do is shop for food and follow the meal plan.
No more searching for recipes, calculating macros or giving up and dialing for pizza because you’re starving and didn’t plan ahead.
Both of these programs provide a week’s FREE trial. Check it out and see what you think.
This post contains affiliate links which means I receive a small commission from each sale – gotta pay for those $37 swimming goggles somehow! The cost remains the same to you and I am a true fan of all these products and I think you will be too!
How to make Bacon Wrapped Shrimp with Remoulade Sauce
How to peel and de-vein shrimp
- Peel raw shrimp by grasping the legs underneath and pulling them off. Once you’ve removed the legs, the rest of the shell peels off easily.
- The tail can be left on or removed by squeezing the tail where it meets the body and pulling gently. The body should easily pull away from the tail.
- Devein the shrimp using a sharp knife. Make a shallow cut along the center of the back of the shrimp, revealing the dark vein.
- The black intestine can be removed with the tip of the knife or rinsed out under cool running water.
Cooking the shrimp and bacon
Prepare a baking sheet with parchment paper and wrap a bacon piece around each shrimp. Place seam side down on the baking sheet and place in the oven.
Turn the broiler (or grill) on high and broil for 5-8 minutes.
Starting with a cold oven helps the bacon to cook more slowly, and evenly and prevents too much shriveling.
When the bacon is crispy, turn the shrimp over and cook for another 5 minutes or until the shrimp is fully cooked.
Serve the bacon wrapped shrimp with the remoulade sauce and enjoy the sound of silence as they are devoured.
If serving the shrimp as a main course, it would be great with some broiled (grilled) asparagus and cauliflower rice and/or regular rice for the carb eaters.
★ Did you make this recipe? Please give it a star rating below!
Bacon Wrapped Shrimp with Remoulade Sauce
Bacon Wrapped Shrimp makes a great low-carb appetizer for guests or an easy low-carb 30-minute family dinner recipe. Dip your shrimp into zingy remoulade sauce for a bite-sized flavor explosion. Gluten-free, dairy-free and keto-friendly!
Make the sauce up to two days in advance and store in the fridge.
- Pat shrimp dry and toss in large bowl with olive oil and all-purpose seasoning until evenly coated
- Stack bacon slices and cut in half widthwise and then lengthwise to yield 4 small pieces from each slice of bacon
- Wrap each smaller piece of bacon around a piece of shrimp and place seam side down on baking sheet
- Place baking sheet in oven and turn on broiler (grill) to high
- Broil for 5-8 minutes on one side until bacon starts to become crispy, then ﬂip and continue cooking on other side until shrimp is fully cooked (about 5 more minutes)
- While shrimp is cooking, mix together remaining ingredients for sauce in small bowl
- Remove shrimp and let cool slightly before serving alongside dipping sauce
1. Sauce can be made up to two days in advance and stored in fridge until ready to serve
2. Use the thinest sliced bacon possible to ensure bacon will cook up crispy and shrimp does not overcook
3. Shrimp can be chilled after cooking and served cold if desired
4. Adjust hot sauce to taste depending on spice level desired
★ Did you make this recipe? Please give it a star rating below!
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"I feel happier, more energized. And my jeans finally fit again" Beth